Cake Pops

A couple days ago, my mother returned to Tokyo, her suitcases packed with goodies from the States. Among them were a number of new and exciting baking implements, including a cake pop pan! I couldn’t resist. So, last night, I made an inaugural batch of pops.

Traditionally, cake pops are made by mashing together cake and icing in order to get neat little rotund structures. With a pan, all you need is a nice, dense cake or, alternatively, brownie batter.

As this was my first attempt, I followed the chocolate cake instructions on the packaging, making just a couple alterations, like adding vanilla – every recipe of this ilk can benefit from a splash.

When the batter was finished, I spooned it into the pan, put the cover on, and slid it into the oven.

While we waited, my mother and I completed the New York Times crossword over tea and stolen bites of batter.

Finally, twenty minutes were up, and out they came.

Now, for the assembly.

For the cake pops’ chocolate coating, I purchased couverture chocolate, high quality chocolate made with extra cocoa butter. This confection melts quickly and hardens beautifully with a lovely, smooth sheen.

I usually melt chocolate in a double boiler. But as I was a little short on time, pyrex and microwaving, it was. The white chocolate got a little singed on top. Not to worry! Everything always turns out for the best. The little bits of crusted white chocolate ended up tasting like praline, not to mention add a satisfying crunch to the coating.